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Molokai Island Pie

Recipe By: Alberta Dunbar
Year Submitted: 2016
Winner Third Place

Ingredients

Crust
1 1/3 cup flour
½ cup shortening
½ teaspoon salt
3 tablespoons ice water

Filling
4 large egg yolks
2 cups coconut milk
1 ½ cups light cream
1 cup sugar
1/3 cup cornstarch
1 teaspoon pure vanilla extract
1 teaspoon run extract
1 ½ cup toasted coconut
2/3 cup unsalted macadamia nuts, ground
1 cup crushed pineapple well drained

Topping
2 ½ cups heavy cream
1/3 cup sifted powdered sugar
1 teaspoon rum extract
½ cup toasted coconut

Serves 6 to 8

Directions

Crust
In a medium bowl combine flour and salt. Cut in shortening with a pastry blender to form pea size pieces. Sprinkle water 1 tablespoon at a time tossing with a fork until dough forms a ball. Roll on lightly floured board to 12-inch round. Place in 9-inch-deep dish pie plate. Crimp edges, prick with a fork. Bake at450 degrees for 10 to 12 minutes. Cool on a rack.

Filling
In a medium pot combine first 4 ingredients, mix well. In a small bowl place next 2 ingredients, mix well. Slowly add to pot, stirring constantly to combine. Cook over medium heat stirring constantly until bubbly. Add remaining ingredients. Cool 5 minutes. Pour into cooled pie shell

Topping
In medium bowl, mix all ingredients except coconuts. Beat on high with electric mixer until stiff peaks form. Spread over pie, reserving 1 ½ cups for piping. Pipe border of pie. Sprinkle toasted coconut on top.